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raw apple crumble_hot for food

raw apple crumble

This is a healthy and light take on a classic apple crumble.

Course Dessert, Snack
Keyword apple crumble, raw apple crumble, vegan crumble
Prep Time 30 minutes
Author Lauren Toyota



  • 4 apples, peeled and thinly sliced
  • 1/2 a lemon, juiced
  • 6 pitted medjool dates
  • 1/4 C water
  • 2 tsp melted coconut oil
  • 1 tbsp ground cinnamon
  • 3 tbsp Jem Raw Cinnamon Red Maca Almond Butter (optional)
  • or substitute 1 1/2 tsp red maca powder + 3 tbsp almond butter


  • 1 C raw walnuts
  • 4 pitted medjool dates
  • 2 tbsp coconut butter, softened
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp sea salt

cashew cream topping (optional)

  • 1/2 C raw cashews, soaked for 20 minutes in hot water
  • 1/4 C water
  • 1/2 tsp raw vanilla extract (or vanilla bean paste or vanilla powder)
  • 1/2 tsp agave nectar


  1. Peel and slice apples and toss in lemon juice. In a high-powered blender or food processor, combine the remaining filling ingredients. Pour over apples and toss to coat evenly. Layer them on the bottom of an 8-inch baking dish or circular cake pan, or you can assemble these as individual desserts in bowls.

  2. To soften the coconut butter, just use a spoon or your hand to work it a little bit of a massage into it until it's pliable. Combine the remaining crumble ingredients with the coconut butter in a food processor. You should have a soft crumble. With your hands, crumble and spread the topping evenly over the apples.

  3. I always have cashew cream on hand, which is just blended cashews and water. You can add sweet or savory additions to make whatever sauce or topping you like. This is a nice addition to the apple crumble though. Blend all these ingredients together in a high-powered blender and you can store it in the fridge if you make it ahead of time.